Appetizers

Hors d'oeuvres from Daniel et Daniel Event Creation & Catering included a roasted tomato tartare in a mini wonton cone with Parmesan crème fraîche and micro basil.

All the hors d'oeuvres from Mary Giuliani were bite-size, including the lobster club (pictured) and desserts such as the miniature white chocolate s'mores.

Among the passed hors d'oeuvres were cheeseburger sliders on poppy seed buns.

Hors d'oeuvres included meatballs topped with smoked mozzarella served in spoons.

Appetizingly Yours served hors d'oeuvres on picture frames, so that guests could see descriptions of each dish. The baked new potatoes were made to look like deviled eggs, a popular dish in the 1960s.

Passed on trays covered with a bed of pea shoots, hors d'oeuvres from Creative Edge included chicken summer rolls, Tuscan grilled lemon shrimp with a white bean mousseline, and vegan banh mi.

Creative Edge Parties catered the event, serving hors d'oeuvres, such as plum roast chicken atop a scallion "pillow" (pictured), on Lucite reflective patterned cube trays that playfully placed the food at different heights.

Abigail Kirsch's menu of passed hors d'oeuvres included bites of peppercorn beef with caramelized onion jam and horseradish mousse on a rosemary croustade.

An artfully presented passed hors d'oeuvre from Michelle Bernstein Catering is medjool dates stuffed with marcona almonds and valdeon blue cheese wrapped in bacon. They're sweet, creamy, crunchy and fatty all in one bite.